Quinoa with Kale, Raisins and Chickpeas

I stumbled upon this recipe here at veggienook.com. I love the colors and feel healthy just thinking about eating it, (kind of like certain recipes make me feel like my arteries are clogging just by looking at them). 

photo from theveggienook.com

Quinoa with Kale, Raisins and Chickpeas (Vegan, Gluten-free, Sugar-free)

Serves 4.

• 2/3 cup dry quinoa, rinsed well
• 1 1/3 cup vegetable broth or vegetable bouillon and water to equal 1 1/3 cups
• 4 cups packed kale, torn into bite-sized pieces
• 1 tsp coconut oil
• 1 clove garlic, minced
• 1/4 tsp chilli flakes
• one 19 oz. can chickpeas, drained and rinsed well
• zest of 1 lemon
• 1/4 cup raisins, roughly chopped
• 1/4 tsp good quality sea salt
• 1/2 cup halved cherry tomatoes
• nutritional yeast and chopped walnuts for serving (optional)

Place the quinoa and broth in a large pot, bring to a boil then cover and reduce to a simmer until almost all the liquid has been absorbed. In the last couple minutes add the kale on top and give a quick stir. Cover and let cook for 2 more minutes. Set aside.

While waiting for the quinoa to cook heat a large pan over medium heat. Add the coconut oil and once hot add the garlic and chilli flakes. Sauté until starting to brown and are fragrant (a couple minutes. Add the chickpeas and lemon zest and cook until warm, about 2 min. Add the quinoa, kale, raisins and salt and stir to mix well. Add the cherry tomatoes last stir over the heat for 1 minute. Serve with some nutritional yeast and chopped walnuts sprinkled on top.

This dish is best eaten the day made, although is good as leftovers as well. If you are planning on saving some for a later date, I suggest sprinkling it with some lemon juice and maybe a drizzle of olive oil before serving.